Sunday, October 5, 2014

New Blog Link -

Hello Chefs,

I have shifted my blog pathare prabhu recipes on
Come and view more interesting recipes!!


Raghavdas Ladoo (Rawa Ladoo)

Every year, Ajinkya Family welcomes Lord Ganesha with offerings of Ukdiche modak and Raghvdas ladoo. Our family makes around 4 to 5 kg of ladoo to distribute among the deities of Ganesha.
The Raghvdas Ladoos ladden with sugar syrup are wet rawa or semolina balls that melt in your mouth.


  • Rawa/ Semolina- 1 kg

  • Sugar- 800 gm
  • Ghee- 400-500 gm
  • Elaichi powder
  • Raisins

  • Make a 2 types of Sugar Syrups:
  1. Thick Sugar Syrup: In 400 gm sugar pour sufficient water until it just immerses the sugar.
  2. Diluted Sugar Syrup: In 400 gm sugar pour equal quantity of water.

  • Boil both the syrup so that the thick sugar sugar comes to the stringy stage. (Remember to remove the impurities from the surface of the syrups)

  • Roast rawa/semolina in a microwave or in a hard bottomed utensil until it tuns yellowish in colour. Well roasted rawa gives a distinct aroma.

  • Once the semolina is roasted pour ghee and stir the mixture gently. Now microwave or roast the mixture for few minutes.

  • In this mixture pour both of the sugar syrups and mix well.

  • Add Elaichi powder for flavor and raisins for garnish. 

  • Make ladoo i.e balls of the entire mixture. Let it cool to form lovely Raghavdas Ladoo.

Please note: This recipe is only for 1 kg of Ladoos. 

Friday, September 5, 2014

Shingadi (Karanji)


For the outer crust:

  • Maida- 1 cup
  • Oil- 2 tsp
  • Salt
  • Water
For the filling:
  • Grated tender coconut- 2 cups
  • Sugar- 2 cups
  • Raisins
  • Elaichi Powder
  • Kesar
  • First make the maida dough ready by mixing maida, oil and salt in some water. The dough must be soft and homogenous in texture.
  • Then heat the mixture of grated coconut, sugar, few raisins, 1 tsp of elaichi powder and few strands of kesar. 
  • Make sure that the sugar just begins to melts and then stop the burner.

  • Now on a rolling board make a small, thin, round circles of the dough. Fill the dough with the filling with help of the spoon and then fold it into half.

  • Finally deep fry the karanji until they are golden brown in colour.

Sunday, August 31, 2014

Guroli (Sweet Semolina Puri)

Semolina- 1 cup
Oil- 2 to 4 tsp for dough and 2-3 cups for frying
Salt- 1 tsp
Powdered sugar- 2 cups

  • First you need to make a dough (preferably keep it overnight in fridge) by mixing semolina, oil and salt with some water to form a nice round dough ball. 
  • Now on a rolling board, roll a small circle using the rolling pin. Take that circle of the dough in the palm of your hand and then fill it with powdered sugar.
  • Close the dough and then roll it into a small round puris.

  • Deep fry the puri in well heated oil until they are slight golden in colour and crisp in texture.
  • Drain the excess oil on absorbent paper and serve them!!

Besan Ladoo (Roasted Chana Dal Ladoo)

Besan che laddo is the most favorite ladoo of all children and I know some grown ups who relish these ladoos just by mere reminder of their childhood days. Pathare prabhu's have modified them a little bit to make them even more delicious with a new face. 

These laddo's can be shaped in several shapes or character which is loved the most by your child or any person whom you wish to gift the PITHORI VAAN.

Roasted Chana Dal - half kg
Powder sugar- half kg
Ghee- half kg
Elachi powder- 2 tsp

  • Grind the Roasted chana dal in a mixer to make a fine powder that needs to be sieved in an utensil.
  • Now pour the ghee in a board pan where you can beat it using the palm of your hand or simply using an electronic beater. How long do you beat the ghee??? Normally the ghee is transparent in colour after enough of beating it becomes opaque.
  • Gently sieved the powdered sugar in the beaten ghee pan and mix well.
  • After that fold the sieved roasted chana dal powder and make a uniform dough that can be molded easily. Add eliachi powder at the end for flavour and make your masterpieces.

Sunday, August 24, 2014

Pithori Celebration

Today  i.e 24 August 2014 is marked as PITHORI Amavasya according to Hindu calender. In pathare prabhu community, all mother's celebrate this day to bless their beloved daughter's and son's. For this auspicious occasion we prepare more than seven dishes which are relished by all children.

Puja is performed and  pithori deity along with her seven children is worshiped. TTraditionally all mothers who perform this puja dont eat food unless they give VAAN to their children.

Here's a glance at various dishes prepared  on this day.

Wednesday, August 20, 2014

How to serve? Maharashtrian Cuisine

The state of Maharashtra has evolved in most aspects over the last decade. However, the Maharashtra's culture and cuisine is still unique. Our elders have tried their best to preserve their culture. The concept of अतीथी  देवो भावो has still been practiced hugely in numerous households. Normally, we eat food in plates, but if there are any guest expected most families serve food on a Banana leaf.
On the banana leaf there is a specific place allotted for every food element prepared.

Upper left corner : Salt, Lemon, Chutney, Pickel, Salad, Panchamrut and Vatleli dal
Upper right corner: Sukhi Bhajji, Rasa Bhajji and Allu chi bhajji
Middle left side: Fried items like Potato vada, Bajji, Papad and Papdi and 
Sweet cuisines like jellibi, puran poli, laddo
Centre of the Leaf: topmost is sugar rice followed by masala rice and tradition rice and dal
Lower left corner: Breads like wade, gharge and puris
Lower right corner: Ghavachi kheer
Outside the leaf on the Upper right side you can serve Amti, Kadi and Basoondi.
Serving ghee (tup) on the top of rice and dal is a must.